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1
Cut chicken breasts in half lengthwise, and pound slightly with a meat mallet (having chicken in a durable zipper bag.).
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2
Place pounded chicken in a bowl, pour scrambled egg over the chicken, stirring to coat chicken. Cover and place bowl in the refrigerator for a 2 or more hours.
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3
Slice mushrooms. Saute for just a few minutes in melted butter. set aside.
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4
Dredge chicken pieces in seasoned (or plain) bread crumbs, and place on a platter.
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5
In an electric skillet, melt enough butter to coat bottom of pan, on med hi heat.
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6
Fry chicken pieces just until lightly browned, turning to fry other side, and adding butter to the pan as needed. Chicken WILL NOT be DONE at this point.
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7
Place browned chicken in a 13x9 pan, (or the size to fit your party!).
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8
Cover chicken with sliced muenster cheese.
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9
Place sauteed mushrooms over muenster cheese. .
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10
** *If desired, you can stop here, cover with foil and refrigerate***.
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11
AT Cooking time Preheat oven to 350.
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12
Mix bouillon with boiling water, set aside until dissolved.
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13
Pour dissolved bullion mixture over the top of the chicken.
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14
Cover pan with foil.
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15
Bake 45 minutes with foil on.
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16
Remove foil and bake 15 additional minutes to brown cheese. (you can also carefully broil for a few minutes here instead, but watch it carefully!).
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17
Serve with a spoon handy for the wonderful sauce.
